In this African side dish, collard greens take on a fruity zest when sautéed with orange juice, tamari and curry powder. The flavors may seem exotic, but even the most skeptical palates will take comfort in traditional sweet potatoes, raisins and peanut butter presented in an innovative style.
| Servings | Prep Time |
| 4 people | 15 minutes |
| Cook Time |
| 20 minutes |
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In this African side dish, collard greens take on a fruity zest when sautéed with orange juice, tamari and curry powder. The flavors may seem exotic, but even the most skeptical palates will take comfort in traditional sweet potatoes, raisins and peanut butter presented in an innovative style.
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Ingredients
- 1/2 cup water
- 2 cups sweet potato cut into short, thin strips
- 1/3 cup orange juice
- 1 tbsp peanut butter
- 2 tbsp soy sauce
- 1/2 tsp curry powder
- 1/2 cup carrots cut into short, thin strips
- 2 tbsp raisins
- 4 stems collard greens thinly sliced
- 1 bunch collard greens shred the leaves
Servings: people
Units:
Instructions
- Place the water in a medium skillet over medium-high heat. Cover and heat until water bubbles appear. When water bubbles, add the sweet potatoes and salt. Cover, turn heat down to medium-low and simmer for 5 minutes, or until the sweet potato matchsticks begin to become tender. In a separate bowl, whisk together the orange juice, peanut butter, tamari or soy sauce and curry powder. Add the carrots, raisins, and collard stems to the skillet. Pour on the orange peanut sauce and stir until the veggies are coated. Cover and simmer for another 3 minutes, stirring occasionally. Add the collard green leaves to the skillet and simmer for 3 minutes more, stirring to coat the greens with the orange peanut sauce. Enjoy!
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